Dry Town Cafe's Sun-Dried Caesar Salad

• 1 large head romaine lettuce
• 13 cup parmesan cheese, freshly grated
• 12 cup sun-dried tomato
• 2 tablespoons red wine vinegar
• 12 cup extra virgin olive oil
• salt and pepper
• 12 sourdough baguette
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh rosemary, minced

1. Cut or tear romaine lettuce.
2. Wash and spin dry.
3. Soak sundried tomatoes in water until hydrated, 20-30 minutes.
4. Drain and discard soaking water.
5. Ina food processor or blender, combne tomatoes and vinegar.
6. While processor is running, add olive oil in a slow stream.
7. Season with salt and pepper.
8. To prepare croutons, cube baguette into 1/2" pieces.
9. You should have about 3 cups.
10. Toss lightly in olive oil, rosemary, salt and pepper.
11. Bake at 275 degrees until pieces are crisp and golden.
12. Place chopped romaine in a salad bowl.
13. Add just enough dressing to coat leaves.
14. Sprinkle with Parmesan cheese.
15. Add the croutons and toss to coat.

head romaine lettuce, parmesan cheese, tomato, red wine vinegar, extra virgin olive oil, salt, baguette, extra virgin olive oil, fresh rosemary

Taken from www.food.com/recipe/dry-town-cafes-sun-dried-caesar-salad-396289 (may not work)